Southern Hospitality…

I have mentioned before how when I married a Southern gentleman I assumed I would have to do some Southern cooking. I bought many a Southern cookbook and many, many people upon hearing that I had married a Southern gent offered up their mother or grandmother’s recipes. I not of course realizing at the time that my husband really only eats one Southern food(that being fried chicken) gladly took all the recipes I could get. One recipe that I seemed to get over and over was for peach cobbler. But not like any cobbler I have ever had. See where I am from, peach cobbler is some peaches tossed with some sugar and sometimes spice and then toped with either a biscuit kind of topping or crumbled up dough and oats with sugar and nuts. So when I kept reading the very similar cobbler recipes I found it fascinating that the peaches went on top and that it was more cake like. Hmmmm. All of the recipes assured me that the peaches would go to the bottom and the cobbler would go to the top…they are correct. And I must say that from now on this is how I will be making cobbler! I loved it, it had just the right crunch on top but all soft and peachy on the inside. I topped mine with some cinnamon schnapps spiked whipped cream and dusted it with some cinnamon sugar mixture. You can top yours with whatever you like.
Oh and in case you were wondering, no my husband would not eat it…he “doesn’t like peaches.” Boo on him.

Preheat oven to 350F.
Place butter into a pan. Let melt(2 recipes said to brown the butter and 3 said just to melt it…I just melted it). Place melted butter into an 8 x 8-inch baking pan.
In a small bowl, mix together 3 TBSP sugar with 1 tsp cinnamon.
In a medium bowl, mix together granulated sugar, flour, cinnamon sugar mixture, baking powder and milk. Pour this on top of the butter and do not stir just leave it be. Place the sliced peaches evenly on top of the batter. Sprinkle brown sugar and pecans on top of the peaches.
Bake for 40 minutes or until the top turns golden brown. Serve warm or at room temperature. Top with ice cream or whipped cream.

Oh peaches, cobbler and spiked whipped cream….paradise! That’s the way B’s mom makes it with tons of peaches, but as you noticed more is better in this case!
I hope your husband did try a bit before saying “no”.

That looks SO good. It looks like the peach cobbler the lunch ladies made at my elementary school in South Carolina in 1965, and that is a compliment, because back then our school lunches were all made with local foods by local cooks, none of this frozen pizza nonsense. My grandmother in SC made this kind of cobbler too. Having said that, I always find peach cobbler too sweet and prefer blackberry, although we made that in a completely different manner, with a top crust like a pie, and strips of dough throughout the fruit.

OMG that looks SO GOOD! You people and your peach recipes! ARGH!!! Can I use any other fruit? I can’t remember if I’ve bitched on this blog yet or not? har! Peaches here are plentiful – but rock hard, dry as the mojave and completely tasteless. Horrible, just horrible.

But I wanna make a cobbler and watch it flip flop! Could I use apples? Plums?

Ohhh and do you like concorde grapes? If so.. and if you get them near you, can you make something with them, please! Just wanna see what you’d do with ‘em. =)

It looks fantastic, Peabody! Must be that time to make peach cobbler before all the peaches are gone! I wonder if I can use canned peaches (boo on me but I love them- canned pears too) I just had some sliced peaches as dessert yesterday and mentioned to my boss that I’d love a piece of peach pie. Now if it’s cobbler , even better.

I’ve seen those recipes that do that magic flip with the fruit on the bottom, too. Our cobbler recipes always have a sort of scone/wet biscuit dough on top and lots of gooey fruit on the bottom. Yours looks excellent. Peaches are my fave!

I just came here via a Peach Cobbler search on BING. I made your recipe tonight and it was OUTstanding. JUST what I was looking for…..cakey yummy peachey good.
I can’t wait to have another piece before bed and then another piece for breakfast!
You have a very nice blog.

I just made this. It didn’t turn out like yours that’s for sure! I don’t know if I should have just tented it with aluminum foil or something, but the top basically carmelized, while the bottom stayed squishy. Like it wasn’t cooked long enough. I cooked it 45 minutes @ 350 and the top was browned perfect. However, I still ate it because it seemed fully cooked (it was almost like the butter just soaked the bottom.) and it was flippin delicious! Excellent flavor. I made homemade whipped cream with it and it was sooooo good. Gonna give it another shot and see if I can’t perfect my cobbler skills. Oh and I used a canned glass jar of peaches because I haven’t been able to find good fresh ones here. Thanks for the recipe!

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Hi I’m Peabody (yep, that’s my first name) and welcome to my site! Here you will find a whole lot of yummy recipes (mostly baking and dessert), positive body image promotion, telling it like it is, and the random things that make up my life. Thanks for stopping by! {More…}